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Recipes
Chocolate Chip Chickpea Cookies (Vegan/Grain Free/Sugar Free)
By mjensen
Cookies
- 1 can chickpeas, drained and rinsed (398 ml/14 oz)
- 1/2 cup creamy raw almond butter
- 1/2 cup date sugar
- 1/2 cup date paste
- 2 tsp. vanilla extract
- 1/2 tsp. salt (omit for healthier version)
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2 tbsp. 80% vegan dark chocolate chips (sugar free)
Leek Soup
By mjensen
Soup
- splash low-sodium chicken broth
- 4 cloves garlic, minced
- 2 leeks, chopped
- 1 1/2 tsp. dried rosemary
- 1 1/2 tsp. dried thyme
- 2 bay leaves
- 6 cups low-sodium chicken broth
- 1/2 cup barley (or quinoa), uncooked
- 1 small white sweet potato
- 1 can cannellini (or navy) beans, drained and rinsed (14 oz/398 ml)
- 2 cups baby spinach, packed and chopped
Enchiladas with Cilantro Avocado Cream Sauce
By mjensen
Beans/Legumes
- For the filling:
- 1 1 1 onion, chopped
- 3 3 3 cloves garlic, minced
- 2 2 2 large (3 small) ears of corn, steamed and kernels removed
- 1 1 1 cup sweet potato, zucchini or butternut squash, chopped
- 1 1 1 red or green pepper, chopped
- 2 2 2 handfuls spinach, chopped
- 1 1 1 can kidney or black beans, drained and rinsed (14 oz/398 ml)
- 1 1 1 recipe for enchilada sauce
- 1 1 1 tbsp. nutritional yeast (optional)
- 1 1/2 1 1/2 1/2 tsp. ground cumin
- 1 2 1 2 1 - 2 tbsp. lime juice
- 1/2 1/2 1/2 tsp. garlic powder
- 1 1 1 tsp. chili powder
- 5 5 5 whole grain tortilla wraps
- 1 1 1 recipe for cilantro avocado cream sauce
- to onion & chopped cilantro, to garnish
- For the cilantro avocado cream sauce:
- 2 2 2 large avocados
- 2 2 to tbsp. water, or more as needed to thin out
- 3 3 3 tbsp. lime juice
- 1 1 1 tsp. apple cider vinegar
- 1 1 1 cup packed fresh cilantro
- 1/2 1/2 1/2 tsp. garlic powder
- 3/4 3/4 3/4 tsp. ground cumin
- 340 340 340 g soft silken tofu
- to to taste
- to pepper flakes or cayenne pepper, to taste
Chocolate Black Bean Cookies (Vegan/Sugar Free)
By mjensen
Cookies
- 1 can black beans, drained and rinsed (398 ml/14 oz)
- 3 tbsp. creamy raw almond butter
- 1/4 cup natural plant-based milk
- 1/4 cup unsweetened applesauce
- 2 tbsp. oat flour
- 3/4 cup date sugar
- 2 tsp. vanilla extract
- 1/4 tsp. cinnamon
- pinch salt (omit for healthier version)
- 1 tsp. baking powder
- 3 tbsp. raw cocoa powder
- 2 tbsp. 80% vegan dark chocolate chips (sugar free)
Vegan Tzatziki Dip
By mjensen
Dip
- 2 cups shredded English cucumber
- 1 can full fat coconut milk (14 oz/398 ml)
- 2 tbsp. fresh dill, chopped (or 2 tsp. dried)
- 1 tbsp. fresh mint, chopped (or 1 tsp. dried)
- 2 tbsp. fresh lemon juice
- 4 cloves garlic, minced
- salt, to taste (omit for healthier version)
Basic Green Smoothie
By mjensen
Smoothie
- Ingredients for 1 person:
- 250 ml water
- 2 tsp. raw chia seeds
- 2 tsp. raw sunflower seeds
- 2 tsp. raw flax seeds
- 2 tsp. raw hemp seeds
- 10 walnut halves
- 1 small ripe banana
- 2 - 3 cups greens, packed (see note below)
- 1/2 cup frozen berries (berry/cherry/pomegranate)
- 1/2 cup other frozen fruit
- Some good combinations:
- mango/strawberry
- mango/cherry
- pineapple/pomegranate
- pineapple/blueberry
- pineapple/raspberry
Vegan Thousand Island Dressing (Sugar Free)
By mjensen
Dressing
- 1/4 cup raw, blanched and sliced almonds
- 1/4 cup raw cashews
- 3/4 cups unsweetened plant-based milk (start with 1/2 cup)
- 2 1/2 tbsp. apple cider vinegar
- 2 tbsp. white balsamic vinegar
- 1 1/2 tbsp. fresh lemon juice
- 1/2 tsp. dried dill
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1/2 tsp. dried mustard
- 1 1/2 tbsp. low-sodium tomato paste
- 1 Medjool date, pitted
- pinch allspice
- freshly ground pepper, to taste
- no-salt, to taste (or omit)
- 1/4 cup cucumber, finely chopped (divided)
- 2 tbsp. sweet yellow onion, finely chopped
- 1 pickle, finely chopped
Almond Coconut Cookies (Vegan/Sugar-free/Oil-free)
By mjensen
Cookies
- 1 1/4 cups almond meal
- 1/4 cup sugar-free chopped 80% dark chocolate
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp. baking powder
- 1/4 tsp. potassium salt
- 1/2 cup date sugar
- 1 flax egg (1 tbsp. ground flax + 3 tbsp. water - mix and let sit at least 10 min)
- 3 tbsp. unsweetened applesauce
- 1 tsp. vanilla extract
Creamy Vegan Vegetable Lasagna
By mjensen
Pasta
- Red sauce:
- splash low-sodium vegetable broth
- 1 yellow onion, chopped
- 5 medium cloves garlic, minced
- 2 carrots, sliced
- 1 1/2 tsp. parsley, dried
- 1 1/2 tsp. oregano, dried
- 1 1/2 tsp. thyme, dried
- 1 1/2 tsp. basil, dried
- 1/4 tsp. red pepper flakes
- 1 red pepper, chopped
- 6 white (or other) mushrooms, sliced
- 1/4 head broccoli, chopped
- 1/4 head cauliflower, chopped
- 10 asparagus spears, cut into bite size pieces
- 2 baby zucchini, chopped
- 1/4 cup low-sodium tomato paste
- 1/2 cup dry red wine
- 1/2 cup low-sodium vegetable broth
- 1 can low-sodium chopped tomatoes (14 oz/398 ml)
- 1 can low-sodium crushed tomatoes (28 oz)
- White "Cheese" Sauce:
- 2 cups unsweetened all-natural soy milk (or other plant-based milk)
- 340 g silken tofu
- 1/3 cup nutritional yeast
- 3 tbsp. cornstarch
- 1 tbsp. cashew butter
- 1 tsp. Dijon mustard
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt (omit for healthier version)
- 1 box brown rice lasagna noodles (about 400g)